摘要
建立了蜂蜜中糖的薄层色谱分析法。色谱条件:冰醋酸 氯仿 95%乙醇(体积比为21∶23∶15)为流动相,固定相为涂布于薄层板上的硅胶G 0 2mol/L醋酸钠溶液。对多个蜂蜜样品和果糖、葡萄糖、蔗糖标准品进行上行展开,并用苯胺 二苯胺 磷酸显色剂显色。结果表明:真蜜图谱上出现5个色斑,其中果糖呈火红色,葡萄糖呈纯蓝色,蔗糖呈紫色,麦芽糖和多聚葡萄糖呈蓝色。将样品色斑的颜色、深浅度和Rf值与标准糖进行比较,能判断蜂蜜中的还原糖总含量和蔗糖含量,同时也能了解其他少量多糖的存在情况。通过与真蜜图谱比较,能直观迅速地鉴别伪劣假蜜。该法可以同时测定多个蜂蜜样品中各自的还原糖和蔗糖含量,为蜂蜜打假提供一个直观快速的综合宏观分析法。
A thin-layer chromatographic method for honey sugar was established, in which t he mobile phase was glacial acetic acid-chloroform-95% ethanol (21∶23∶15 in volume ratio) and the stationary phase was 02 mol/L sodium acetate-silica gel G. Multisamples and standard fructose, glucose and sucrose were developed i n a thin-layer chromatographic system with ascending manner and stained with am ino benzene-phenylene diamine-phosphoric acid solvent. After staining, real ho ney samples could be separated into 5 spots: red fructose spot, blue glucose spo t, prunus sucrose spot and other two blue spots of maltose and polyglucose. With the comparison of color, deepness and Rf value of the developing spots be twe en the samples and standard sugars, the contents of reduced sugar, sucrose and s ome other polysaccharides in honey could be determined. With this fast and direc t method, the contents of reduced sugar and sucrose in different honey samples c ould be distinctively identified.
出处
《色谱》
CAS
CSCD
北大核心
2003年第4期427-429,共3页
Chinese Journal of Chromatography
